Conference turris::cooks

    You might want to check out the December issues of _Woman's Day_ and
    _Family Circle_.  They each do articles on gingerbread houses every
    holiday season as a matter of course.  The mags are cheap ($.89) and
    you get good "how to" instructions, the recipes for the gingerbread and
    the various frostings, and photos of the finished products. 

    
    	Good Housekeeping has a bunch of different styles this season
    	from thatched huts to italian villas and country homes.  I
    	haven't looked too closely yet, but I'm sure they include
    	recipes and basic assembly instructions like they usually do.
    	Once you read the basics, let your imagination go!
    
    	Happy "house hunting",
    
    		Conni
    

HINTS AND COMMENTS FROM EXPERIENCE:

The recipe in any old cookbook for gingersnaps will give you a good 
basic recipe for the dough.

cut the forms for the house in cardboard, roll out the dough approx
1/4 inch and use the forms to cut out pieces.  Bake as per recipe.
TRIM the pieces back to the shape of the form while the cookie
is still warm and then cool completely.  This will give you
true edges to "cement" together with your "mortar" frosting.

Don't use butter in your frosting, it will spoil...just use
powdered sugar, egg white and (optionally) water to make a paste.

When you want to make a peaked roof, use a cardboard wedge to
brace the pieces until the frosting is set.

Other than that, be creative!

     				D

    An October issue of Woman's Day offered a neat cast iron
    mold to send away for in the shape of two different houses.
    You just press the cookie dough in the molds and bake.  No
    need to make patterns, cut out the baked cookie, fight with
    uneven walls, etc.  The form says allow 4-6 weeks for delivery,
    so I don't think I'll make it in time for this Christmas.
    I've also seen these forms at the Joy of Cooking store in
    the Manchester Mall.  Can wait to try it out!

    
    From the Nov. 86 issue of Woman's Day:
    
    "Make a gingerbread house with Mrs. Tullo's video - only $29.95.
    Send check or money order for $29.95 plus $2.00 S&H to:
    
    Caledonia Investments
    P.O. Box 1653-WD
    Mineola, NY  11501
    
    -step-by-step instructions   -Delicious to eat
    -templates included          -Gift for all ages
    -40-minute tape              -sense of pride and accomplishment
    -VHS or Beta                 -satisfaction guaranteed
    -Creative & fun to make      -specify VHS or Beta
    

    Quick suggestions if you've never made a gingerbread house before:
    
    Don't over-do the decorations (it's easy to get carried away), it
    will be too sweet and nobody will be able to eat it at Christmas.
    
    I use a 'fast-cement' version of the powdered sugar/shortening/water
    recipe to hold the house together - use as little water as possible.
    It holds the sides/roof together better than the decorative icing
    and it dries faster (so you can get on to the decorating.)  Use
    the waterier icing for decorating the outside - it's prettier but
    doesn't hold as well.
    
    Make stained glass windows by cutting windows in the walls before
    baking and filling them with crushed lifesavers and cook.  Let the
    wall cool COMPLETELY before lifting it or your window will fall
    out.  Also, make sure that the pan or paper is WELL greased or your
    lovely window will become one with the pan.
    
    Go to a candy store and look for special candies to decorate with.
    I've used curly candy as wisps of smoke out of the chimney, chocolate
    bark as a picket fence (first thing to be eaten), those chewy green
    mint things shaped like leaves as bushes, coconut sprinkled on icing
    for snow, licorice whips as strings of lights to decorate the shrubs,
    candy canes as street lights, small chocoate wafers as roof shingles,
    jelly beans as bricks or stones for walls, ... (I have a tendency
    to over-decorate.  Last year I made a back patio out of hard candy
    and built a little hot-tub out of toffee.)
    

                              Construction Gingerbread
    
         1 cu Solid White Shortening   1 t Baking Soda
         2 cu Old-Fashioned Molasses   3 t Baking Powder
         1/2 cu warm Water             3 t Ground Ginger
         7 cu All-purpose Flour        1 t Ground Cinnamon
         1/4 cu Sugar                  1 t Salt
    
         Melt shortening then add molasses and warm water. Mix in dry
    ingredients until smooth, adding flour gradually. If necessary, knead last
    of flour into dough until smooth and flexible. Chill, then roll out dough
    to about 1/8 inch thickness on cookie sheets. Cut out pattern, remove
    excess dough from cookie sheet, and bake in a 350-degree oven for about 12
    minutes.  Makes enough for a medium sized house with 8-by-6-inch sides, 9
    1/2-by-8-inch front and back, and two 10-by-7-inch roof pieces. When cool,
    cement together with frosting and when it's firm, decorate it to suit your
    fancy.

I have used this one several times and little people really like it!

     		GINGERBREAD BOYS

INGREDIENTS:

     2 and 1/2 cups sifted flour
     1/2 teaspoon salt
     2 teaspoons powdered ginger
     1/2 cup butter (or butter flavored crisco)
     1/2 cup sugar
     1/2 cup molasses
     1/2 teaspoon baking soda
     1/4 cup hot water

DECORATIONS:

     "red hots" cinnamon candies
     raisins

ICING:

     2 cups sifted powdered sugar
     1/4 to 1/2 teaspoon salt
     1 teaspoon vanilla
     approx. 2 tablespoons heavy whipping cream

TOOLS:

     Gingerbread boy cookie cutter
     sifter
     1 large sauce pan
     1 large bowl for dry ingredients
     dry flat surface for rolling dough
     rolling pin
     cookies sheets

PROCEDURES:

Sift flour, ginger, and salt together and set aside.
Melt butter or crisco in saucepan over low heat, remove from heat
and add sugar and molasses.
Disolve soda in hot water.
Add flour mixture to molasses mixture alternately with the soda water,
beginning and ending with dry ingredients.  Mix well.
cover dough with plastic wrap and chill for 2-3 hours.

Pre-heat oven to 350 degrees farenheit.

Using a small bit of dough at a time, keeping the rest chilled:

Roll out to 1/8 inch thickness and cut with cookie cutter.  Transfer
to ungreased cookie sheet approx 2 inches apart.  Press in red hot
candies to make buttons and raisins to make eyes.  Bake 10 to 12
minutes, cool 2-3 minutes on cookie sheet and remove to rack to
finish cooling.

While the cookies are cooling, make the frosting:

Mix sugar, salt, vanilla and add cream, by drops until the frosting
is smooth and holds it shape.  separate 1/3 of the mixture and
dye yellow to make hair for the cookies, the rest can be left
white or dyed other colors.  Use a decorating tube to pipe outlines
of cuffs, collars, boots, etc. on cookies.


The cookies can be made ahead and iced a day or so before serving.

    Ginger Molasses Cookies
    
    4-1/2 cups unbleached flour		1 lb. brown sugar
    4 tsp. baking soda			1-1/2 c. shortening or margarine
    2 tsp. cinnamon			2 eggs
    4 tsp. ginger			1/2 c. molasses
    1 tsp. cloves			granulated sugar
    1/2 tsp. salt
    
    Sift flour with soda, spices, and salt.
    
    Cream sugar and shortening until light and fluffy.  Add eggs one
    at a time, beating well after each.  Beat in molasses.  Stir in
    sifted ingredients.  Drop by rounded tablespoons into bowl of sugar.
    Place on greased baking sheet, sugar-side up, about 2 inches apart.
     Bake in pre-heated 375-degree oven about 15 minutes.  Cool on racks.
    
    Makes about 50 large, chewy, spicy cookies.  
    
    		H A P P Y  HOLIDAYS!
    
    Peigi

    Use any of the icings in the "royal icing" family.  Here's one from
    the Cake Bible:
    
    	1 large egg white, at room temperature
    	1 1/2 cups powdered sugar
    
    	In a large mixing bowl place the egg white and sugar and beat,
    p/referably with the whisk beater, at low speed until the sugar is
    moistened.  Beat at high speed until very glossy and stiff peaks form
    when the beater is lifted (5 to 7 minutes).  Tips of peaks should curve
    slightly.  If necessary, more powdered sugar can be added.  Use at once
    to make decorations, keeping the bowl covered with a damp cloth.
    
    There's a note in the margin indicating that the utensils and egg
    whites must be absolutely grease free.  "Royal icing will break down if
    subjected to even a trace of grease, so all equipment should be washed
    well and rinsed in very hot water before using."
    
    --Sharon
    

    I made one using gingerbread mix as the dough for the house.  
    Since I wasn't going to eat the house, it didn't have to be
    that great!  I made a paper design for the house, cut the walls
    and roof and windows out of the dough  using the paper pattern.
    I also baked a pan of brownies to serve as the foundation.  I
    stood the walls up in the baked pan of brownies, frosted the edges,
    put the roof on, and frosted it.  I think I also frosted the brownies
    and covered them with coconut for snow.  I glued the windows on with
    frosting, and then decorated the house.  It was fun!
    
    P.

    Mods, I searched for good old fashion gingerbread... is it a bread, or
    a cake.. or maybe a bar... but only found houses and men.  So move if
    more appropriate someplace else.
    
Wild blueberry gingerbread

I got this out of the Globe a year or more ago and spilled on it .. so have to
type it out... it is fabulous! Just made some more this weekend.

2 1/2 cups flour
1/2  tsp salt
1    tsp baking soda
2    tsp ground cinnamon
2    tsp ground ginger 
1/2  tsp ground nutmeg
1/2  tsp ground clove
1/2  cp  vegetable oil
1    cp  granulated sugar
2    eggs
3    tbs molasses
1    cup buttermilk (I used dried)
2    cups wild blueberries (frozen work)
Extra granulated sugar

Whipped cream (see elsewhere.. but only heathens would spray on)


Preheat oven to 350

Grease 10in springform pan or deep, fluted apn with removable base. Line pan
with parchment... grease paper. Dust pan with flour... tap out excess.

Sift together flour, salt, baking soda, cinnamon, ginger, nutmeg, and cloves.

In bowl beat oil and sugar till well mixed. Add eggs and molasses and mix more.

With mixer on low, beat in buttermilk alternately with flour/spice mix.

Fold in blueberries.

Put in pan and bake for 35 - 45 minutes.. cool on rack remove from pan...

AND LET YOUR TASTEBUDS GO WILD!

Bob




    

    Here's the recipe for pumpkin gingerbread that I mentioned in another
    note.
    
    			Pumpkin Gingerbread Loaves
    
    	2 cups all purpose flour		1/3 cup margarine or butter
    	1/2 cup packed brown sugar		1/4 cup milk
    	2 tsp. baking powder			1 TBSP grated ginerroot OR
    	1 tsp. ground cinnamon			   1 tsp. ground ginger
    	1/2 tsp. baking soda			1/3 cup finely chopped
    	1 cup canned pumpkin			   walnuts
    	1/2 cup molasses			2 TBSP sugar
    	2 eggs
    
    Grease bottom and sides of four 4 1/2 x 2 1/2 x 1 1/2-inch loaf pans
    (bottoms and halfway up the sides).
    
    Stir together 1 cup of the flour, the brown sugar, baking powder,
    cinnamon, and baking soda.  Add pumpkin, molasses, eggs, margarine or
    butter, milk, and gingerroot or ginger.
    
    Beat with an electric mixer on low to medium speed 30 seconds or until
    combined.  Beat on medium to high speed 2 minutes, scraping sides of
    bowl occasionally.  Add remaining flour; beat 2 minutes more or until
    mixed.  Divide batter evenly among pans.
    
    For topping, stir together walnuts and sugar;  sprinkle evenly over
    batter.  Bake in a 350 degree oven for 40 to 50 minutes or until a
    toothpick inserted near the center of each loaf comes out clean.  Cool
    loaves in pans on wire racks for 10 minutes.  Remove from pans.  Cool
    thoroughly on wire racks.  Makes 4 loaves, 8 servings each.
    
    To freeze:  Wrap each loaf tightly in moisture- and vaporproof wrap. 
    Seal, label, and freeze for up to 6 months.  To thaw, let stand loosely
    covered, at room temperature for 1 hour.  Or, to micro-thaw, place 1
    unwrapped loaf on a microwave-safe paper towl.  Micro-cook, uncovered
    on 30% power (medium-low) for 1 to 1 1/2 minutes.
    
    Enjoy!
    Cara
    

    ...so I bought _Gingerbread:_99_Delicious_Recipes_ for a dollar.
    Fine.  Then the author kept writing about lebkuchen, and I thought
    "Great!  I've only had lebkuchen once, and I liked it a whole lot,
    and now I'll find out how to make it."
    
    No.  There is no recipe for lebkuchen, although I did learn that it
    is made with honey that has been aged for a year, that it is a honey
    gingerbread, and that it can be made in molds and/or as cookies, but
    I knew that.
    
    Does anyone have a recipe for lebkuchen?
    
    							Ann B.

    Got a couple at home, but I haven't tried them out - 
    I am afraid they will not live up to expectations, since my
    grandmother used to send us the originals from Nuremburg every
    year. Balsen (german company, often found in european deli's) also
    makes a pretty good lebkucken if you want to refresh your memory....
    
    Monica

    re .-1 
    
    Ah, yes, Balsen cookies.   "Contessa" (lebkuchen lightly coated with
    milk chocolate) are my absolute favorite store-boughten cookie.
    
    <clb>
    

    These were surprisingly great!  They come out sort of like soft ginger
    snaps.
    
    Gingerbread Pancakes (From Jane Brody's Good Food Gourmet)
    --------------------
    
    (this is from memory but I'm pretty sure it's correct or at least very
    close)
    
    1 c flour
    1 egg
    1 tsp baking power
    1/2 tsp baking soda
    1/2 tsp salt
    3/4 c apple juice concentrate, thawed
    1/4 c boiling water
    2 tsp instant coffee
    1/2 tsp ground ginger
    1/2 tsp ground cinnamon
    1/4 tsp ground cloves
    1/4 tsp salt
    2 T oil
    
    Preheat greased griddle.
    
    Dissolve the coffee in the water.
    Mix the wet ingredients.  Mix the dry ingredients.  Mix the two
    together.
    
    Pour 2 T (this is smaller than ordinary pancakes) of batter on the
    griddle.  Brown lightly on each side.  (Don't cook them thoroughly like
    regular pancakes - don't use the "cooked on the edges" or "popped
    bubbles" technique - they should belightly browned and very moist in
    the middle.)
    
    Top with apple butter or sauted apples.

    HI,
    
    Does anyone have a recipe for ginger snaps.
    My fater loves 'em and I'd like to make
    him some for the holidays.
    
    thanks,
    
    renee

    3/4 c shortening
    1 c brown sugar, packed
    1 egg
    1/4 c molasses
    2 1/4 c flour
    2 t baking soda
    1 t cinnamon
    1 t ginger
    1/2 t cloves
    (1/4 t salt - I don't use it)
    granulated sugar
    
    Mix thoroughly shortening, brown sugar, egg, and molasses.
    Blend in remaining ingredients except granulated sugar.
    Cover and chill for one hour.
    Heat oven to 375 oF.
    Shape dough by rounded teasponnsful into balls.
    Dip tops in granulated sugar.
    Place balls sugared side up 3 inches apart on lightly breased baking
    sheet.
    Bake 10-12 minutes or until just set.
    Immediately remove from baking sheet.
    
    Makes four dozen cookies.

    Dear Monica Barney,
    
    Sometime in the new year, would you consider posting your lebkuchen
    recipe(s)?  I will not blame you if the results are not Ultimate
    Perfection.
    
    I will blame me.
    
    						Ann B.

    Dear Ann,
    I did say something about lebkuchen didn't I? Please forgive a 
    forgetful pregnant woman (can I blame this on hormones?) and I 
    will go looking for the recipes pronto!
    
    Monica
    

    As requested, the following is the first Lebkuchen recipes I uncovered.
    They are all somewhat different, and untried. I will probably turn up
    more and list them as I find them.
    
                    -------------------------------

 LEBKUCHEN: from the Australian Woman's Weekly Cookbook entitled: 
       Beautiful Biscuits

- 2 oz butter 
- 2/3 cup golden syrup (I assume corn syrup)
- 1 3/4 cups plain flour
- 1 tsp bicarbonate of soda (baking soda)
- 1/2 tsp ground ginger
- 1/2 tsp cardamom
- 1/2 tsp cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp cocoa
- 1 Tbsp milk
- 1 oz mixed peel
- 2 Tbsp plain flour (extra)
- raspberry jam
- 4 oz dark chocolate

Melt butter over low heat in medium-sized saucepan, add golden syrup, bring to
boil, remove from heat; stand 10 minutes. Add sifted ingredients, milk and 
finely chopped peel. Stir with a wooden spoon until smooth, cover, stand at
room temperature for 1.5 hours. Mixture will become thicker.

Turn mixture onto surface which has been dusted with the extra flour. Knead
lightly, working in only enough of this flour until the mixture looses its
stickiness.

Roll out to 1/2 inch thickness, cut out with heart-shaped or any other cutter,
about 2 inches in diameter. Place on lightly greased oven trays.

Using the end of a wooden spoon, genly push indentation into the centre of 
biscuit; don't push right through. Fill with about 1/2 tsp of jam. Bake in
moderate oven 8 to 10 minutes or until golden. Leave on trays until 
completely cold.

Melt chocolate in top of double boiler over simmering water. Spoon onto
saucer for easier handling. Dip bases of biscuits into chocolate; smooth
excess off with a knife. Place jam side down on foil lined trays, 
refridgerate until chocolate is firm.

Makes about 40.

                     -------------------

LEBKUCHEN: from Jean Par�'s COOKIE cook book (spiral bound)

- 2/3 cup honey
- 1/3 cup molasses
- 1 egg
- 3/4 cup packed brown sugar
- 2 Tbsp lemon juice
- 1/2 cup chopped candied citron
- 1/3 cup finely chopped almonds
- 3 1/2 cups all-purpose flour
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp nutmeg
- 1/2 tsp cloves

Flaked almonds, cherries, corn syrup to garnish

Bring honey and molasses to a boil in a small saucepan. Remove from heat.

Beat egg in mixing bowl until frothy. Beat in sugar. Add lemon juice, citron,
almonds, and hot honey mixture.

Stir next 6 ingredients together and add. Mix well. Roll out 1/4 inch thick
on floured surface. Cut 2.5 inch circles. Place on greased cookie sheet.

Decorate with flaked almonds and bits of cherries. A dab of corn syrup helps
them stick. Bake in 375F oven for about 8 to 10 minutes. Cool. Brush with
warm corn syrup to glaze. Makes about 3.5 dozen.


                     -------------------

SWISS CHRISTMAS HAZELNUT LEBKUCHEN: from Rose Beranbaum;s 
               "Rose's Christmas Cookies"

     Note: prepare at least 2 weeks before serving.

Equipment: nonstick or greased and floured cookie sheets; 1.25 inch cookie
           scoop or teaspoon measure.

     Oven: Place 2 oven racks in the upper and lower thirds of the oven, 
           preheat at 350F.
 
    Store: in an airtight container at room temperature
 
    Keeps: several months

Ingredients:					Optional Glaze:

- 1/2 cup unblanched whole hazelnuts          - 4.5 tsp gum arabic
- 1/4 cup unblanched whole almonds            - 3 Tbsp water
- 2.5 Tbsp bleached all-purpose flour
- 1/4 tsp cinnamon
- 3/4 cup sugar
- 2.5 Tbsp small mixed candied fruit
- 1/2 tsp finely grated lemon zest
- 1 Tbsp honey
- 1 large egg white 
- 29 blanched whole almonds


Please the nuts on a cookie sheet and bake them, stirring occasionally, for
10 minutes. cool completely.

Raise oven temperature to 400F.

Food processor Method:
 In a small bowl, whisk together the flour and the cinnamon.
 In a food processor with the metal blade, process the sugar, the hazelnuts
 and the unblanched almonds, candied fruit, and lemon zest until finely chopped.
 Addthe honey, eggwhite, and flour and process until well blended.

Electric Mixer Method or by Hand:
 Finely grate nuts and, using a greased knife, chop the candied fruit. In a 
 large bowl, whisk together flour and cinnamon. Add the remaining ingredients
 except the blanched almonds, and beat or stir together until well blended.

For Both Methods:
 Scrape dough into a bowl. Measure the dough into a 1.25 scoop or 2 level
 teaspoons. 
 Roll the dough between the palms of your hands to form 1-inch balls. Place
 the balls 1/5 inches apart on the cookie sheets. Use a cookie press or the
 bottom of a tumbler, lightly oiled, to flatten the cookies (they should be
 1/5 inches in diameter and 1/4 inch thick). Gently press a whole almond into
 the center of each cookie.

 If desired, in a microwave oven or small saucepan, bring the gum arabic and
 water to a boil, stirring occasionally. Use this mixture either while hot or
 cool, to brush over the cookies before baking. The optional glaze stays 
 liquid at room temperature.

 Bake for 6 to 8 minutes or until golden brown. The cookies should stil be 
 slightly soft as they harden considerably on cooling. For even baking.
 rotate the cookie sheets from top to bottom and front to back, halfway
 through the baking period.

 For very crunchy cookies, allow the cookies to cool completely on the 
 sheets. For softer, chewy cookies, allow them to cool for just a few minutes
 until firm enough to lift. Use a small angled metal spatula or pancake
 turner to transfer them to wire racks to finish cooling.

 Allow cookie sheets to cool completely before using for another batch.
 
              -------------------------------------------
    
    - Monica